Food and wine pairing

Veal escalope with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Beer(s)

Serve at 06-09°C or 43-48 °F.

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Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Still white wine(s)

Serve at 12-14°C or 54-57 °F.

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Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine over 4 years old.

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Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a developed wine.

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Beer(s)

Serve at 05-07°C or 41-45 °F.

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